Try this Chicken Risotto with Cashew Nuts recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large frying pan or wok and gently cook the onion, garlic, celery and pepper for 3-4 minutes. Add the rice and cook for 1-2 minutes. Stir in the stock and seasoning and bring to the boil. Cover and simmer gently for 25-30 minutes, or until all the liquid has been absorbed. Add the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 minutes until heated through. Check the seasoning. Serve immediately.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 | ||
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Calories: 436 | ||
Calories from Fat: 167 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 37.5mg | 12 % | |
Sodium 694.2mg | 24 % | |
Potassium 502.9mg | 13 % | |
Total Carbohydrate 51.4g | 15 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 47.7g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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